Cabbage rolls are prepared from cabbage leaves blanched in boiling water. The classic recipe for stuffed cabbage is stuffing with minced meat and rice. On fast days, lovers of stuffed cabbage can prepare their favorite dish filled with vegetables, cereals and mushrooms.
Lean cabbage cooking technology
Let's prepare the cabbage leaves. Remove the damaged leaves from the head of white cabbage and cut out the stalk. Pour water into a large saucepan and add a little salt. Boil the head of cabbage lightly, and then carefully disassemble it into separate cabbage leaves. We beat off the thickened places, cut off the irregularities of the sheet.
You can prepare different filling options for lean cabbage rolls.
Soak the beans for several hours, boil and mash with a fork. Grate the carrots on a coarse grater. Finely chop the onions and fry in vegetable oil along with the carrots. Add salt, pepper, sugar to taste. Mix everything.
Boil the rice in salted water. Grate carrots on a fine grater. Finely chop the onions. Saute the onions and carrots in a preheated pan. Chop walnuts in a blender or chop with a knife. Finely chop the cilantro greens. Place the lean mince in the cabbage leaves and wrap each leaf.
Cut the champignons and boil in salted water. Then fry the mushrooms with carrots and onions in a pan. Add chopped green onions.
Wrap the filling in cabbage leaves. Put the cabbage rolls in a saucepan and pour the sauce. To prepare the sauce: mix tomato paste with a few tablespoons of warm water, add sugar, salt, ground pepper. Mix everything well. Cover the stewpan with a lid and simmer the cabbage rolls over low heat until tender.
You can serve stuffed cabbage rolls with garlic-nut gravy.
To make the gravy: Take 1 cup of walnuts, a bunch of cilantro, and 4-5 cloves of garlic. Grind everything in a blender, pour boiling water until a thick consistency, salt to taste, let cool.
